Ingredient Archives


December 31, 2010Leave a comment

WINTER 2011. SPINACH. 12.31.10

When the holiday buzz finally wears off and the reality of a new year sets in, most of us begin thinking of a new year’s resolution. This is going to be the year we finally [take your pick: exercise more/eat less/get out of debt/drink less/learn a new skill/stop procrastinating/stop smoking/reduce carbon footprint.] Why do we start January with fresh hope of making meaningful changes, but by Valentine’s Day we find ourselves once again defeated?  A UK-based professor of psychology named Richard Wiseman set out to study that very question. Throughout 2007, a team of researchers tracked more than 3,000 people who had resolved to improve their lives by losing weight, exercising more, quitting smoking or drinking less. At the start of the study, more than half of the participants were confident of success. Yet, a year later only 12% of the participants had reached their goal. What factors helped the achievers succeed in their goals? Make only one resolution. Plan ahead and think through what you really want. Avoid previous(ly unsuccessful) resolutions. Be specific and create a detailed plan. Go public and tell a friend…or everyone you meet. Be persistent – a slip up isn’t a failure, just a set back.

This vegetable-packed week of spinach menus starts the new year with one healthy foot forward. Importantly, I design these menus assuming that appropriate portion sizes are followed. My philosophy is that any food can be a part of a healthy diet in the right quantity. Small amounts of the richer foods, larger amounts of the plant-based items. So please enjoy, and remember that you can eat anything you want. You just can’t have it all at once if you are also hoping to be healthy.

My new year’s resolution for 2011? Do less (that doesn’t matter or add value) and do more (that does). Happy new year!

Spinach Lists

December 31, 2010Comments Off on Spinach Lists

2 pounds fresh spinach leaves

3/4 pound arugula

3/4 pound rainbow chard

1 yellow onion

1 medium fennel bulb

1-2 carrots

1 pound small potatoes

1 pound assorted mushrooms

1 small head Napa cabbage

1 shallot

2 lemons

1 bunch Italian (flat-leaf) parsley

2 small bunches scallions

Fresh mint

Fresh ginger root

Fresh dill

Fresh basil

Fresh garlic

Meat / Fish

4 – 6 oz. halibut filets

1 pound chicken breasts

1-1/2 pound flank steak


9 eggs

6 oz. Feta cheese

1 block Pecorino Romano cheese

1 pound package Phyllo dough

1 small package light cheese spread (such as Boursin)

Pantry Staples

6 cups chicken broth



Pine nuts

Sun-dried tomatoes, oil-packed

Hoisin sauce

8 whole wheat tortillas


White pepper

Note: List does not include “weekend splurge” ingredients.

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